MISSDISH | Danijela Unkovich’s Raspberry Ice Cream Recipe
There’s a misconception that switching to a healthier diet means giving up all of your favourite dessert foods – I don’t think so! There are plenty of delicious, yet nourishing, alternatives that look and taste just like the thing, minus the food hangover that we so often experience when we overindulge in processed refined varieties.
My take on a healthy raspberry ice cream is this creamy soft-serve, made entirely from a base of frozen bananas! This version is both vegan, free of refined sugars, and is packed full of antioxidants and vitamin C (thank you raspberries!) which help prevent ageing and disease in the body. Enjoy and indulge knowing you’re doing your body good with each and every bite.
What You Need: Serves 3
4 frozen bananas (peel, slice into coins and freeze overnight)
1 cup fresh/frozen raspberries
4 medjool dates, pitted
What To Do:
1. Add the frozen bananas into a food processor and blend. You may need to scrap down the sides with a spatula. The banana will transition from looking crumbly before going smooth. Sometimes I'll add a tablespoon or two of water/milk to speed up the process.
2. Once the banana begins to blend into a smooth mixture add in the raspberries and medjool dates, and blend again until smooth.
3. Enjoy either straight away for a soft-serve consistency or pop into freezer for an ice cream consistency.